Steam the vegetables and squeeze out all the water from it to make it very dry. Add salt, green chillies, 1/4 tsp ginger paste, half of pepper powder, soya sauce, red chilli sauce, corn flour and cooked rice. Mix well and make small balls of it. Deep fry them in hot oil till golden brown.

To make the sauce...Heat 2 tsp oil and add the rest of the ingredients to it and cook well. To make dry manchurian, just add very little water, bring to a boil and add the balls to it and mix well. To make it a gravy, add about 1 cup of water, let it boil and then add a thin paste of cornflour with water to it. When it starts boiling, it will get thick. Add the balls just before serving.

Like Gobi Manchurian, the dry Veg Manchurian version is also an Indo-chinese starter. Sending this over to DK for the AWED: Chinese event

@ Bhargavi...1 cup of mixed veggies to make the balls and a seperate 1/4 cup cabbage for the gravy...pls note I used the cabbage instead of onions,In case you use onions, you can substitute it for cabbage (not for balls, but for gravy)...you need to add water to the gravy that is made of cabbage and other ingredients like sauce etc which have not been used in making the balls..

what would have we done without this versatile and yummy dish! Yours looks sooo chinese and not at all Indo-chinese. I never added cooked rice before. This is wayyyy toooo cool. I am so trying this. Thanks for sending it for the event :)

Looking for something

Easycrafts video tour

Follow us on

Disclaimer

Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at easycrafts@gmail.com